Gluten Free, Vegan Chewy Granola

Our Gluten Free, Vegan Chewy Granola recipe is also refined sugar free. I’ve created two versions, one that’s nut free (coconut in the recipe is optional) and high in protein. It can also be made crunchy style. Easily adapted for added protein with nut butter, peanuts, or sunflower butter. A perfect school snack, as a topping to dairy-free yogurt or ice cream, or sprinkled atop celery sticks filled with nut butter or non-dairy cream cheese. This heart-healthy granola recipe is easy to prepare, very versatile for anyone’s tastes, and lasts in resealable containers for a couple of weeks … if it stays around that long.

Remove from oven and allow granola to cool completely. For chewy granola, store in airtight container in fridge for 2 weeks, or at room temp for up to 7 days. For crunchy granola, allow to remain uncovered for a couple of hours, and crumble between fingertips and stirring periodically to help distribute granola and “dry” a bit more. Store as directed above.

For a higher protein version, make granola as stated above, but include 3 Tablespoons nut butter, peanut butter, or sunflower butter to the agave/date mixture when blending. Continue with recipe as written above.